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Maple Bacon-Wrapped Chicken

Maple Bacon-Wrapped Chicken

with Loaded Potato Wedges

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Buckle up for this restaurant-ready feast! Tender chicken is covered in smoky bacon and a sweet and salty mix of maple syrup and bbq seasoning. Loaded potato wedges take this hearty dinner to the next level!

Allergens:Milk/LaitSulphites/SulfiteSoy/Soja

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Chicken Breasts

100 g

Bacon Strips

460 g

Russet Potato

2 unit

Green Onions

56 g

Baby Kale

2 tbsp

Maple Syrup

2 tbsp

BBQ Seasoning

½ cup

Cheddar Cheese, shredded

(ContainsMilk/Lait)

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

28 g

Salad Topping Mix

(ContainsSoy/Soja)

Not included in your delivery

2.5 tbsp

Oil*

0.13 tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4268 kJ
Calories1020 kcal
Fat51 g
Saturated Fat15 g
Carbohydrate70 g
Sugar21 g
Dietary Fiber6 g
Protein62 g
Cholesterol180 mg
Sodium1390 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Large Non-Stick Pan
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Toss potatoes with 1 tbsp oil and half the BBQ Seasoning on a parchment-lined baking sheet. Season with pepper. Roast in the middle of the oven, until golden-brown, 24-26 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Bake in the middle and bottom of the oven, rotating sheets halfway through cooking.)

2

While potato wedges roast, pat chicken dry with paper towels. Sprinkle with remaining BBQ Seasoning. Season with pepper, then wrap two bacon strips around each piece of chicken. (TIP: Overlapping the strips by 1-inch helps keep the bacon on the chicken when roasting!)

3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then bacon-wrapped chicken. Pan-fry, until golden, 2-3 min per side. Transfer seared chicken to another parchment-lined baking sheet. Drizzle half the maple syrup over top of each piece of seared chicken. Roast, in the top of the oven, until cooked through, 16-18 min.**

4

While the bacon-wrapped chicken roasts, thinly slice green onions. Whisk together vinegar, remaining maple syrup and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Add kale, salad topping mix and half the green onions. Toss to combine.

5

When potato wedges are done, sprinkle with cheese and remaining green onions. Divide bacon-wrapped chicken, potato wedges and salad between plates.